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Chicken and Mushroom Soup Recipe

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★★★★★

4.8 from 58 reviews

A comforting and hearty Chicken and Mushroom Soup featuring tender chicken breasts, savory mushrooms, carrots, and celery simmered in a flavorful chicken broth with fragrant herbs and long grain white rice for added texture and satisfaction.

Ingredients

Scale

Soup Base

  • 2 tablespoons butter
  • 1 onion, diced
  • 2 large carrots, peeled and diced
  • 1 rib celery, diced
  • 8 ounces brown mushrooms (or white mushrooms), sliced
  • 1 teaspoon garlic, minced

Seasonings

  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon poultry seasoning (or ¼ teaspoon ground sage)
  • ⅛ teaspoon black pepper

Liquid and Main Ingredients

  • 6 cups reduced sodium chicken broth
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • ½ cup long grain white rice (uncooked)

Instructions

  1. Sauté Vegetables: Heat butter in a large soup pot over medium-high heat. Add diced onion, carrots, celery, and sliced mushrooms. Cook and stir until the onion begins to soften and vegetables start to release their aroma, about 5 minutes.
  2. Add Garlic and Seasonings: Stir in the minced garlic along with salt, dried parsley, thyme, poultry seasoning, and black pepper. Cook just until the garlic becomes fragrant, about 30 seconds to 1 minute.
  3. Add Broth, Chicken, and Rice: Pour in the reduced sodium chicken broth. Add the uncooked chicken breasts and uncooked white rice to the pot. Stir to combine and bring everything to a boil over medium-high heat.
  4. Simmer: Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Cover the pot and let cook for 20 to 25 minutes, stirring once halfway through the cooking time, so around 10 to 12 minutes in. This allows the rice to cook and flavors to meld.
  5. Shred Chicken: After 15 minutes of simmering, carefully remove the chicken breasts from the pot and shred them using two forks into bite-sized pieces.
  6. Combine and Serve: Continue cooking until the rice is tender and fully cooked. Then, add the shredded chicken back into the soup. Stir well and serve hot for a nourishing meal.

Notes

  • Use reduced sodium chicken broth to control salt content.
  • For a gluten-free version, ensure your broth and seasonings are gluten-free.
  • You can substitute white mushrooms with cremini or button mushrooms for different flavors.
  • Add fresh herbs like parsley at the end for extra freshness.
  • Leftovers store well in the refrigerator for up to 3 days and reheat gently on stovetop.

Keywords: chicken soup, mushroom soup, comfort food, homemade soup, chicken and rice soup

Find it online: https://kitchenbyclara.com/chicken-and-mushroom-soup-recipe/